Tomato and Navy Bean Soup

[Guest guest]

Tomato and Navy Bean Soup (Serves 4 to 6)

 

This soup was inspired by a rich moussaka sauce. With

just a little

twist here and there it becomes elegant soup flavored

with cinnamon

and clove.

 

1 cup (240 ml) dried navy beans

4 cups (960 ml) water

1 Bay Leaf

1 Tbs (15 ml) dried sage

2 Tbs (30 ml) olive oil

3 medium garlic cloves, minced

1 medium yellow onion, chopped

1/2 tsp. (3 ml)dried oregano

1 tsp. (5 ml) ground cinnamon

1/2 tsp. (3ml) ground clove

3 cups (720 ml) chopped tomatoes, canned or fresh

1/4 cup (60 ml) red wine

1 Tbs (15 ml) tamarin

Freshly ground pepper (to taste)

 

Sort the beans and discard any small stones. Rinse the

beans, place in

a soup pot, cover with water and bring to a boil.

Immediately drain,

rinse the beans again, and place them in a pot with 4

cups (960 ml) of

water, the bay leaf, and the sage. Cover tightly with

a lid and cook

over low to medium heat until beans are soft (about 1

hour).

 

Meanwhile, heat the oil in a large skillet and saute

the garlic and

onion over high heat for 3 to 4 minutes, stirring

frequently. When

the onions begin to look translucent, stir in oregano,

cinnamon and

clove. Lower the heat to medium and cook for two

minutes until the

beans are soft. Remove the bay leaf and add wine,

tamari and fresh

ground pepper to taste. Cook for 15 minutes and

serve.

 

Thanks to Bettina Vitell for this recipe, which was

excerpted from her

vegetarian cookbook " A Taste Of Heaven And Earth " ! To

find out more

about Bettina's Zen approach to cooking and eating,

her other books,

and why " A Taste Of Heaven And Earth " was nominated

for the Julia Child

Cookbook Award, visit http://www.amacord.com/taste

 

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Jenn

 

 

 

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